Gluten-free Chocolate Cupcakes

2 c. gluten-free baking mix (Pillsbury with xanthan gum)

2 cups sugar

1 tsp. baking soda

¼ tsp. salt

1 c. salted butter

1/3 c. cocoa powder

1 c. water

½ c. buttermilk

2 eggs

1 tsp. vanilla extract

1. Line a muffin pan with paper liners and set aside.

2. In mixing bowl, combine flour, sugar, baking soda, and salt.

3. In a medium saucepan, combine butter, cocoa, and water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.

4. Add buttermilk, eggs, and vanilla and beat for one minute on low-medium speed.

5. Pour batter into cupcake liners ( about 1/3 cup).

6. Bake at 350 degrees F. for 17 minutes or until a toothpick comes out clean or with a few crumbs (no wet batter).

7. Let cool in pan for 4 minutes, then remove cupcakes. Cool completely before frosting.